Chettinad Pepper Chicken Curry
Recipe Overview
Overview
Chettinad Pepper Chicken is a vibrant and spicy dish that showcases the rich culinary heritage of Tamil Nadu, India. The use of black pepper and fennel seeds gives this curry its signature heat and aromatic profile. The recipe allows for flexibility, as it can easily be adapted to a vegan version using tofu or chickpeas, making it accessible for various dietary preferences.
The preparation begins with a fragrant spice mix that includes ground black pepper, coriander, and fennel seeds, which are toasted to release their essential oils. This step is crucial for building depth of flavor in the dish. The addition of ginger-garlic paste and tomatoes creates a rich base, while the optional coconut cream adds a creamy texture that balances the heat from the spices.
What makes this dish truly special is its versatility. Whether served over rice, with dosa, or even as a pizza topping, Chettinad Pepper Chicken can be enjoyed in numerous ways. The recipe encourages experimentation, allowing cooks to adjust the spice levels according to their taste preferences. This curry is not just a meal; it’s an experience that brings warmth and comfort, perfect for family gatherings or a cozy dinner at home.
Recipe Details
Steps & Tips
Gather ingredients for Chettinad pepper chicken curry.
Tip: Try the right amounts of black pepper for the first time, then adjust as needed.
Tip: Use the marinade over vegetables or any protein you plan to use.
Combine 2 teaspoons of black pepper, ground coriander, ground fennel seed, cayenne, and salt for the spice mix.
Tip: Adjust the heat by reducing black pepper or using milder red chilies.
Tip: Use a spice grinder for a finer texture if using whole fennel seeds.
Use some of the spice mix with non-dairy yogurt to coat the tofu.
Heat oil in a skillet over medium heat.
Add fennel seeds to the hot oil and cook for a few seconds until they change color.
Add green cardamom and cinnamon stick, then mix and cook for a few more seconds.
Add onion with a pinch of salt, mix, and cook for 2 to 3 minutes.
Add curry leaves and dry chilies or chili flakes, then cook until the onion turns golden.
Add splashes of water to help the onion cook evenly.
Tip: Add splashes of water while cooking onions to help them cook evenly.
Mix in black pepper and reserved spice mix.
Add ginger garlic paste and a splash of water, then cook for a few seconds.
Add tomato, remaining salt, and a splash of water, then mix well.
Cook for 3 to 5 minutes until tomatoes are jammy, pressing larger pieces to help them cook down.
Add a cup of water and lime juice, then mix and bring to a boil.
Taste and adjust salt and flavor.
Fold in the crisp tofu.
Tip: For a creamier sauce, add some coconut cream.
Simmer for a few minutes.
Garnish with cilantro and lime juice.
Serve the Chettinad pepper chicken curry with rice, dosa, naan, or mashed potatoes.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chettinad cuisine is known for its use of spices, particularly black pepper and fennel.
- •This curry can be made vegan by substituting chicken with tofu or chickpeas.
- •The dish is traditionally served with rice, dosa, or naan.
- •Adjusting the amount of black pepper can control the spiciness of the dish.
